In a recent video, I talked about cheap healthy vegan dinners. I’m by no means a cooking expert and this is definitely not a cooking blog so don’t expect too much but I am good at cheap lazy vegan recipes – and by lazy, I mean easy to make, so hopefully this gives you some inspiration. I have linked to the Youtube video down at the bottom, so you can watch me make them if you need a bit more guidance 🙂
All credits where necessary are at the bottom of the page.
One of the things that frustrates me on cooking blogs is the life story before you get to the actual recipe, so let’s just get on with it, shall we…. 🙂
Spinach and chickpea pasta with ginger and garlic
This one really surprised me with how easy it was! Honestly, super quick to make and really delicious. If you’re looking for easy vegan meals on a budget, this is definitely one of the best contenders. It comes from a Polish food blog (linked below) and it’s become one of my favourites! The below are ingredients for 2 sizeable portions, so just adjust if you live alone (or have leftovers!).
3 cloves of garlic
Grated lemon zest from half a lemon
Rosemary (fresh or dry)
2-3 tablespoons of olive oil
1 can of chickpeas (400g)
Handful or more of spinach
Some chilli flakes (to taste)
A lot of salt and pepper
Optional – yeast flakes for sprinkling at the end
- In a large saucepan, cook your spaghetti (al dente)
- Peel and crush the garlic. Add onto a cold frying pan, alongside the chilli flakes, rosemary, lemon zest and olive oil.
- Heat up gradually on a low heat for about 2 minutes (don’t let the garlic burn).
- Add the cooked chickpeas, and a lot of salt and pepper (all the ingredients are bland so this helps the taste – especially the pepper!)
- Increase the heat and cook for another 2-3 minutes
- Add the spinach, don’t be shy – it’ll reduce in size!
- Add the cooked spaghetti to the pan alongside about 1/4 cup of the pasta water.
- Serve with yeast flakes if you like 🙂
Chickpea and potato soup
Again, a really easy one however the cooking time takes a tad longer. You’ll need a big saucepan and this will make a rather big batch so perhaps worth being prepared to freeze some portions if you live alone 🙂
Garlic (2-3 cloves)
1.5 cup split red lentils (rinsed with a lot of cold water)
400g cooked chickpeas
Chopped Tomatoes (400g can)
Cumin (flat tablespoon)
Smoked Paprika (to taste)
Olive oil (to cook)
Veggie stock (optional – can use water)
1. Chop the onion, peel and crush garlic and grate some ginger if you are adding this in.
2. Add the chopped onion into preheated olive oil
3. Once the onion becomes translucent, add the garlic, ginger, and spices.
4. Add in chopped potatoes
5. Add in hot water or stock – enough to more than cover the potatoes.
6. Allow to cook for 15 minutes, then add the lentils and chickpeas
7. Simmer for another 15 minutes or so.
8. Add in the chopped tomatoes and simmer again for another 10 minutes or so.
Broccoli and leek pasta
The easiest of them all, and it tastes A-MAZING. I definitely recommend giving this one a go.
1 leek (the white & light green bits!)
1 cooked until tender broccoli
Garlic (3-4 cloves)
Some butter / vegan butter
Pasta of choice
Vegan yeast flakes
- Cook the pasta
- Cut up the leek into very small strips
- Melt the butter on a frying pan
- Add the leeks, and simmer on low heat until they are soft (once soft, add salt and pepper and crushed garlic)
- After another couple minutes, add the cooked, cut up broccoli
- Continue simmering, until broccoli is warm then add cooked pasta and mix for about 1 minute
- Serve with vegan yeast flakes
Butternut Squash and Spinach Pasta
This one is lovely, if you can get vegan feta and add it in it’s even nicer (or if you’re vegetarian, you can also just add normal feta).
Garlic (3-4 cloves)
Spinach (couple handfuls or more)
Cheese or vegan cheese (feta-like is best due to salt content)
Olive oil to cook
- Cut up butternut squash into small pieces, put onto baking tray and add salt and drizzle with olive oil
- Roast in the oven for about 1 hour on 180 degrees Celsius.
- Cook pasta until al-dente
- Onto a cold frying pan, add some oil, crushed garlic, chilli flakes and rosemary.
- Heat up, and once heated add in the spinach.
- Once wilted, add warm butternut squash pieces and add salt and pepper.
- Add the pasta and serve with some crumbled cheese.
Vegan Pumpkin Gnocchi
These are so tasty, they’re slightly more difficult to make than the rest of these recipes but still very simple and cheap!
400g pumpkin puree
2 cups all purpose flour**
Butter/vegan butter to serve
Optional: spinach and garlic for a topping
**the amount of flour will depend on the type of potato and flour you use – it may be more or less, in order to achieve the consistency of dough that doesn’t stick too much to your hands.
- Cook the potatoes
- When still warm, put them through a potato press (if you don’t have one, mashing with a fork is fine but DO NOT use a blender)
- Add in the pumpkin puree and flour
- Knead together until you achieve the consistency from the video – essentially a dough that doesn’t stick to your hands.
- Make a “loaf of bread” from this “dough”
- Cut up into smaller slices, and then with each slice roll it out slightly and cut up into small gnocchis (again, illustrated in the video)
- Bring a large pan of water to the boil (with salt)
- Add in the small gnocchis and boil until they start to float (stir once in a while), then cook for about 3 minutes.
- Take out, and serve with salt and pepper, and either butter and vegan yeast flakes, or with a topping from spinach and garlic (melt butter, add garlic and spinach, mix until wilted).
Hopefully this has been a useful inspiration for cheap healthy vegan dinners, and you’ve seen that being on a budget doesn’t have to mean eating bad or boring food!
Photo by Shannon Milling on Unsplash
Spinach pasta recipe from Polish food blog: https://www.jadlonomia.com/przepisy/spaghetti-ratunkowe/